Tortilla Soup Two
INGREDIENTS:
6 Inch Corn Tortillas, cut 1/2 Green Pepper, chopped
-into 1/2-inch strips 2 c Chicken Stock
2 Tomatoes 1 tb Cilantro, freshly chopped
1/2 sm Onion, chopped 1/4 c Low-Fat Monterey Jack
1 Garlic Clove, minced -Cheese, freshly grated
6 Inch Corn Tortillas, cut 1/2 Green Pepper, chopped
-into 1/2-inch strips 2 c Chicken Stock
2 Tomatoes 1 tb Cilantro, freshly chopped
1/2 sm Onion, chopped 1/4 c Low-Fat Monterey Jack
1 Garlic Clove, minced -Cheese, freshly grated
Bake tortilla strips in the oven at 325 F for 5 to 7 minutes or until crisp.
Puree tomatoes, onion, garlic and pepper in a food processor or blender.
Bring stock to a boil in a 2-quart pot. Stir in the tomato puree and cilantro.
Simmer on low heat for about 10 minutes.
Stir half of the tortilla strips into the soup.
Garnish with remaining tortilla strips and the cheese.
Yield: 6 servings, 3 cups
One Serving = 1/2 cup Calories: 71 Protein: 4 g Fat: 3 g Carbohydrate: 9 g Fiber: 1.3 g Cholesterol: 5 mg Sodium: 313 mg Potassium: 210 mg
Exchange: 1/2 Starch/Bread 1 Vegetable
Puree tomatoes, onion, garlic and pepper in a food processor or blender.
Bring stock to a boil in a 2-quart pot. Stir in the tomato puree and cilantro.
Simmer on low heat for about 10 minutes.
Stir half of the tortilla strips into the soup.
Garnish with remaining tortilla strips and the cheese.
Yield: 6 servings, 3 cups
One Serving = 1/2 cup Calories: 71 Protein: 4 g Fat: 3 g Carbohydrate: 9 g Fiber: 1.3 g Cholesterol: 5 mg Sodium: 313 mg Potassium: 210 mg
Exchange: 1/2 Starch/Bread 1 Vegetable